3 tablespoons cornstarch, divided
1/2 cup water, plus
4 T. minced garlic
1/2 teaspoon garlic powder
1 lb boneless round steak or charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
3 cups broccoli florets
1-2 cups large chopped asparagus
1 small onion, cut into wedges
1/3 cup soy sauce
2 tablespoons brown sugar
1/2 teaspoon ground ginger
crushed red pepper for heat (opt)
hot cooked rice
In a bowl, combine 2 tablespoons cornstarch, 1 tablespoons water and garlic powder until smooth.
Add beef and toss.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; pour in approx 2 T. of soy sauce to deglaze pan. Remove and keep warm.
Stir-fry broccoli, asparagus and onion in remaining oil and drippings for 4-5 minutes.
Return beef to pan.
Combine remaining soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
Cook and stir for 2 minutes.
Serve over rice.